Photo: Joseph Gonzalez
Veggie tempura
10 ingredients
Serves 6
openrecipes
The joy of tempura is that you can use any vegetables, just slice thinly
Estimated Nutrition (whole recipe, rough)
862
Calories
23g
Protein
16g
Fat
160g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Shiitake | 1/2 cup (73g) | 34 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 250ml soda water , ice cold
- 150g tempura flour or use plain flour
- groundnut oil for frying
- 150g shiitake mushrooms , sliced
- 1 sweet potato , halved lengthways and thinly sliced
- 1 aubergine , thinly sliced
- 1 red pepper , cut into squares
- 4 tbsp lemon juice
- 4 tbsp soy sauce
- 1 tbsp caster sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes